Economic booms are nothing new to regional American economies. From the Gold Rush in California to the post–Industrial Age coal fields of Pennsylvania and West Virginia, history shows that workers and businesses have long rushed to parts of the country where valuable resources were discovered.
Now...

It’s summer. It’s hot. And chances are good that if you’re nestled comfortably in a backyard hammock—or perched on a porch swing, sprawled out on the beach, casting a line at the ol’ fishing hole, or engaged in any number of other stereotypical warm-weather activities straight out of a Norman...

The letters in the name PDQ have two different meanings. First and foremost, they stand for “people dedicated to quality,” says PDQ principal Nick Reader. They also stand for “pretty darn quick,” as the concept is a fast casual that focuses on speedy delivery.
“Our people are what we pride...

Change is afoot at the drive-thru window. While the principles of the drive thru have remained the same for decades, new technology and tighter operations are ensuring that menuboards and broader menu strategies will evolve as brands attempt to maximize the outdoor lane.
One important drive-thru...

This month I’m answering three questions that were submitted through our online question form. While the questions cover a range of issues in the industry, the common theme is to ensure you’re asking the right question in the first place.
I have recently opened my quick serve, and for the first two...

For many Americans, there’s nothing like drinking a tall, cold glass of iced tea on a hot summer’s day. Whether plain, sweetened, infused with fruit flavors, or part of a specialty beverage, iced tea is increasingly popular nationwide.
Limited-service restaurants have seen solid growth with iced...

I guess I was 14 when I first got into the restaurant business. My father owned nine Wendy’s down in north-central Florida, and when I would go visit him in the summer, I would work in the restaurants. I still have my first paycheck framed in my office. I think it was for $84.
I didn’t stay in...

Restaurants looking to increase their customer base and drive sales through digital marketing should focus on local search engine optimization (SEO) because of its proven ability to drive in-store sales. Local SEO improves a restaurant’s rankings in local search results and puts businesses in front...

In honor of Whataburger's 30th anniversary of its popular Fancy Ketchup cups, Whataburger is hosting a #FancySKETCHUP event on Twitter, where Whataburger fans can have their self-portrait drawn using none other than Whataburger's Fancy Ketchup. For a chance to participate, fans must tweet @...

Tropical Smoothie Café introduces a new LTO line of hand-crafted artisan tacos, as well as a smoothie packed with wholesome ingredients. The new products can be enjoyed February 24 through April 26 to offer fans unique food and smoothie options for the beginning of spring.

Alghanim Industries and The Wendy’s Company announced today the signing of a Master Franchise Agreement aimed at expanding the Wendy’s brand in the Middle East. This deal reinforces Alghanim Industries’ strategy to partner with international food and beverage franchises and build on the company’...

With the opening of Modmarket Preston Hollow Village, there are now three farm-fresh eateries in the Dallas area and 12 across Colorado and Texas. The newest location joins Modmarket Flower Mound (opened September 2014) and Modmarket Plano (opened October 2014) in Texas.

The Food Business School (FBS), the new center for executive and graduate education of The Culinary Institute of America, today opened registration for its Spring 2015 session and announced a suite of innovative educational programs taught by expert faculty. The first business school dedicated...

Though U.S. consumption is well below other proteins today, seafood will likely be an increasingly important part of the American diet in the years to come. The country’s population is predicted to grow by 89 million between 2010 and 2050 to 401 million people. More people require more food—and...

When Lori Newcomb found out she had stage III ovarian cancer last year, she made it her mission to learn more about the disease and help other women fighting the same battle. She sat down with her husband, Chris Newcomb, cofounder and CEO of Southern quick-service chain Newk’s Eatery, and together...

Convenience stores are increasingly taking a larger slice out of the quick-serve pie with fresh food offerings. It’s become such a lucrative business for C-stores that Sheetz, the Pennsylvania-based C-store chain that this week opened its 500th location, is planning stores designed more as fast...

Kevin Kester’s family has been farming in the U.S. for generations. And it’s not just a couple of generations they’ve been farming; more like generations upon generations, way back to the 1600s, specifically in California since the 1860s. Today, Kester owns a 22,000-acre beef cattle ranch in...

While the fast-casual category continues to be the fastest-growing industry sector, the road in 2015 will be bumpy. We will see constant change and challenges around every corner. For industry leaders, there are issues that will keep even the most seasoned executive awake at night.
Here is my top...

When fast-casual chain Zoës Kitchen Inc. debuted on the New York Stock Exchange last April, the Plano, Texas–based Mediterranean-style eatery recorded its initial public offering at $87.5 million. Satisfying an investor appetite for investments within the trendy fast-casual space, Zoës’ strong...